Berg Rebell

Berg Rebell

Berg Rebell is an excellent cheese from the Austrian alpine pastures.

Free cows, living in a natural environment with no stresse and respect of the organic cycles.

It has an elastic paste, with a straw-yellow colour which becomes more and more intense as it matures.

Made from cow's milk, this cheese can be tasted as it is or processed by melting it.

Organoleptic characteristics

Aspect and texture

yellow-red crust, firm straw-yellow paste, which may have a slight eye formation

Taste

Delicate and pleasant flavour, with stronger notes as it matures.

Serving suggestions

Rye bread and red fruits. Full-bodied red wines, low fermentation beers. Onion and spicy jams in general.

Technical characteristics

Milk

Pasteurized cow's milk

Production method

artisanal

Paste

cooked, pressed

Salting

dry

Ripening

minimum 5 months

Production period

produced with latte fieno STG

Fats

50 % F-Dm

Weight

6 kg

Dimensions

30 cm diameter, h 9 cm

Producers

Austrian cheesemakers and breeders

Whole cheese code

1100613

Cutted cheese code

1100614

Type of milk

Buffalo

Cow

Goat

Mixed milk

Sheep

The search for cheese takes us near Arona, in the hills of Vergante. At an altitude of about 400 metres, in the tranquillity of the hills overlooking Lake Maggiore and with glimpses of Lake Orta, a young cheesemaker produces this traditional and well-cared-for toma cheese in an open barn of Alpine brown cows. In the summer months (June, July, August and sometimes September) an alpine version is produced, with the animals moving freely to the slopes of Mottarone, where they can graze freely. Throughout the year, production continues in the dairy, always respecting the natural cycles of the cows. The characteristics of this cheese are determined by the particularity and specificity of the multi-grazed meadows where the Alpine Brown cow chooses the grass to graze every day.